Instructions: 1. Wash the spaghetti squash and cut around the middle (short ways). 2. Scoop out seeds (and save to roast!) 3. In crockpot, add 2 cans of coconut milk, curry paste, and spices. Stir to mix together. 4. Place spaghetti squash cut side down into crockpot. 5. Cover and cook on low 8 hours. 6. Before eating, scoop out flesh from squash (I use tongs and a spoon) and mix with sauce. 7. Garnish with cilantro and serve with rice.

For our Super Bowl Festivities, we wanted a quick recipe that would also be appropriate to the event, and also delicious. Nathan found this recipe for Buffalo Cauliflower Wings and it certainly did not disappoint. They were also good heated up the next day as leftovers! We will definitely keep this recipe close to us, because it was super easy to make. It would also be good with different barbecue sauce..I'm thinking honey barbecue :) Tastes just like Wings Over Hartford from when we used to love wings!

Prepare the Enchilada Sauce. Place the peppers and garlic in a food processor or blender. Add the can of fire-roasted tomatoes and vegetable broth and blend until smooth. Set aside.

Prepare the enchilada filling. Rinse and drain the jackfruit, and use either your hands or two forks to tear each piece apart until it has that “shredded meaty look” and set aside.

Either puree/blend or chop up the onions, garlic, bell pepper, and green chilis and add to a heated saucepan. Also add the Jackfruit and drained/rinsed black beans. Sauté until tender. While the veggies are cooking, combine the tomato paste, tamari, cumin, paprika, chili powder in a bowl. Add the tomato paste mixture, mix to combine, and simmer, letting the flavor soak in.

Lightly spray a baking dish with olive oil spray. Lightly cover the bottom of the dish with enchilada sauce. Carefully spoon roughly 1/3 cup of the filling onto the center of a tortilla, wrap it up and place it fold side down in the casserole dish. Repeat with the rest of the filling and tortillas. Once your dish is filled with rolls, pour the rest of the enchilada sauce over the rolls. Cover the baking dish with aluminum foil and bake at 350 for 20 minutes.

While the enchiladas are baking, make your cashew cream. Add all of the ingredients into a clean food processor or blender and process until smooth.

Once the enchiladas have baked for 20 minutes, pour the cashew cream over the top. Return to the oven for 5 more minutes. Serve with chopped avocado or guacamole, if desired. Enjoy!

These enchiladas were pretty tasty, even as leftovers. The jackfruit was a nice meat alternative, and definitely made the meal very filling, compared to just a rice and bean enchilada. The cashew cream was a good alternative to cheese and sour cream.

I will be making these again, and I am also looking for additional jackfruit recipes!

Nathan and I decided to go the non-traditional route for Easter dinner and focus on whole-plant based foods (aka vegan). Here is what I came up with. We were actually very pleased with how everything turned out. Here is the world's largest asparagus that I got at the farmers market this week:

Preparation:Puree onion and ginger. Saute in large pot.Add carrots and brothand reduce heat to medium. Simmer for about 45 minutes or until carrots are soft.Using a food processor or blender, process soup until smooth.

1.Roughly chop (or tear) bread into 1 inch chunks. Place the bread onto a baking sheet and in the (turned-off) and leave on counter for about 10-12 hours (I put mine in the oven so Sketchie couldn't eat it!). This lets the bread firm up and get a bit hard so it retains its shape in the stuffing. If using frozen peas and edamame, place in fridge overnight to thaw. Rinse and drain before use.2.The next day, preheat oven to 400F and grease a 2.3 L/2.5 qt. casserole dish. Heat a large skillet or wok with 1 tbsp oil over medium heat. Add in the garlic, carrots, and asparagus and sauté until just tender, about 8 minutes or so. Season well.

3. Now, add in the (drained) peas, edamame, fresh lemon juice, and green onions and sauté until heated through, about 5 minutes. Stir in the herbs and season again with Herbamare & pepper to taste. Remove from heat.

4. Gently, stir in the cup of broth, being careful not to overmix the bread. Transfer to prepared dish, cover, and bake at 400F for 28-30 minutes. Carefully remove lid and allow to cool for 5 mins or so before serving.